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Rheological properties of fish actomyosin and pork actomyosin solutions

Authors
Journal
Journal of Food Engineering
0260-8774
Publisher
Elsevier
Publication Date
Volume
85
Issue
2
Identifiers
DOI: 10.1016/j.jfoodeng.2007.06.031
Keywords
  • Actomyosin
  • Rheological Property
  • Mathematic Model
Disciplines
  • Biology

Abstract

Abstract Rheological properties of actomyosin (AM) solutions from silver carp and pork were investigated by means of rotational rheometer, and described by the power law model. AM solution behaved as pseudoplastic fluid under all test conditions (AM concentration: 4–25 mg/mL; temperature: 5–45 °C; ionic strength: 0–1.0 M; pH: 6.7–12.3). Systems with higher protein concentration exhibited bigger consistency coefficients and smaller flow indexes than those with lower protein concentration. Compared with pork AM solution, consistency coefficient of fish AM solution was higher at corresponding protein concentration, and its increase with respect to AM concentration was more prominent. Consistency coefficient declined with increasing temperature and pH. The Arrhenius model described successfully the temperature dependence of consistency coefficient ( p < 0.001). Activation energy of fish AM solution was lower than that of pork AM solution. With increasing ionic strength, consistency coefficient of fish AM solution showed an increasing trend while that of pork AM increased and then decreased.

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